Here is a delicious recipe you can quickly prepare, throw in the crock pot, and forget about it for a few hours as it cooks. Our kids can barely wait for it to cool off before demolishing a whole batch.
Place all ingredients in a slow cooker and stir. All spices are optional. Pick and choose; use all, some, or none. Cover and cook on low for 4-6 hours, or until the apples are puffy-looking with small splits.
Use potato masher to get the applesauce to the consistency you’d like it (it took us about 5 seconds, the apples fall right apart). Store in glass mason jars and keep in the fridge, or maybe even put some away in the freezer if you don’t think you’ll mow through it in two days like we did. It will keep for about 10 days in the fridge.
A grain-free granola (no oats), perfect for breakfast with raw milk or yogurt.
Beat or whisk egg whites with the maple syrup, vanilla extract, and spices in a large bowl until combined.
Chop up nuts to desired size – a food processor makes this easy – and mix into the egg mixture.
Butter or oil the insert of a slow cooker and pour in the nut mixture.
Turn on the slow cooker to high and cook granola, stirring every 15-20 minutes, until the coating dries (about 2-3 hours).
Allow to cool before storing in an airtight container. Any dried fruit or additional mix ins can be added after it cools.
Note: I prefer making granola with a slow cooker when I’m already home and in and out of the kitchen to stir it. To prepare in the oven, pour mixture into a greased baking pan and bake at 300 degrees for 30 minutes, or until granola is dry, stirring occasionally to brown evenly.
Perfect for taking to potlucks or throwing into your slowcooker on a busy day. You and your kids will love these meatballs for dinner or a snack! And there are hidden veggies!
Pre-heat oven to 450 degrees.
Mix all ingredients in a large bowl and refrigerate until ready to portion and cook. You will probably work in batches.
Line a jellyroll pan with parchment paper and place meatballs very close together. Roast until desired doneness is reached, between 7-10 minutes.
Serve with your favorite marinara or eat plain.
To store, let cool completely and place in the freezer while still on the sheet pan. Once frozen, place into desired container and keep in the freezer until ready to use.